If you’ve got brisket on hand, this chili is next-level.

Created by @svenddiesel, this Smoked Brisket Chili recipe layers crispy bacon, tender brisket cubes, warm spices, and slow-simmered tomatoes into one deep, smoky bowl of comfort. It’s bold, hearty, and built for cool nights, game days, or feeding a hungry crowd.

This isn’t your average weeknight chili. This is BBQ chili. Get your Prep Tubs and BBQ Blanket ready!

Why Brisket Chili Hits Different

Traditional chili is great, but adding smoked brisket takes it to another level.

✔️ Deep, smoky flavor
✔️ Hearty, protein-packed
✔️ Perfect use for leftover brisket
✔️ Ideal for game day or weekend cooks

By cubing and re-smoking the brisket before adding it to the pot, you build even more bark and flavor into every bite.

Ingredients

• 4 slices thick-cut bacon
• 3 XL handfuls cubed brisket (flat), cut into 1-inch cubes
• 1 large white onion, diced
• 5 garlic cloves, minced
• 1 tbsp paprika
• 1 tbsp cumin powder
• 2 tbsp Meat Church Chili seasoning
• ½ tsp dried thyme
• ½ tsp chili powder
• ½ tsp salt
• 1 quart beef broth
• 1 (28 oz) can diced tomatoes with juice

How to Make Smoked Brisket Chili

Step 1: Build the Base

In a large pot over low heat, cook the thick-cut bacon until rendered and starting to crisp.

Add:

• Diced onion
• Minced garlic
• Paprika
• Cumin powder
• Meat Church Chili seasoning
• Thyme
• Chili powder
• Salt

Stir and cook over low heat until the bacon is fully cooked and the onions are softened.

Then pour in:

• Beef broth
• Diced tomatoes with juice

Stir everything together and allow the chili to begin simmering.

Step 2: Cube the Brisket

While the chili simmers, cube the brisket flat into roughly 1-inch by 1-inch pieces. If you prefer smaller bites (or have kids eating), you can cut them slightly smaller.

Using a Prep Tub makes this step cleaner and easier — the raised edges keep seasoning contained, and it doubles as a transport tray back to the smoker.

Coat the brisket cubes evenly with additional chili seasoning if desired.

Step 3: Re-Smoke the Brisket

Place the brisket cubes back on the smoker, positioned above the pot of chili if possible.

Let them smoke for about 1 hour.
This step deepens the bark and builds even more smoky flavor.

The silicone Grill Mitts come in handy here for safely handling hot grates and cookware — especially during multi-step cooks like this.

Step 4: Combine & Simmer

Add the smoked brisket cubes directly into the simmering chili.

Let everything cook together for another 30–60 minutes, allowing the flavors to fully blend and the brisket to become tender and infused.

Low and slow is the key here.

Resting Your Brisket (Optional but Recommended)

If you’re cooking brisket specifically for this recipe, proper resting matters.

The Drip EZ Blanket is designed for resting brisket and other large proteins. It fits perfectly inside the Prep Tub, keeping your brisket insulated while it rests on the counter for an hour or two before cubing.

Proper rest = juicier meat = better chili.

Serve It Up

Ladle into bowls and top with:

• Shredded cheese
• Sour cream
• Green onions
• Jalapeños
• Extra brisket (because why not?)

Serve with cornbread, tortilla chips, or just a spoon.

This Smoked Brisket Chili is rich, smoky, and layered with BBQ flavor in every bite. It’s the kind of recipe that makes people go back for seconds...and then ask for the recipe.

Thank you Svend for another great recipe! Be sure to follow his page here: @svenddiesel